纤维素纳米晶姜黄素蛋白蛋黄复合材料的制备及其对蓝莓保鲜效果的研究  

Preparation of Cellulose Nanocrystal/Curcumin/Egg White Yolk Composite and Its Effect on Blueberry Preservation

作　　者：王荣灿 周淑荣[1] 王馨翊 乔永飞 曲正义[1,2] 王丽英 王岩 赵艳 李亚丽[1,2] WANG Rongcan;ZHOUShurong;WANG Xinyi;QIAO Yongfei;QUZhengyi;WANG Liying;WANG Yan;ZHAO Yan;LI Yali(Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences,Changchun 130112,China;Jilin Provincial Key Laboratory of Traditional Chinese Medicinal Materials Cultivation and Propagation,Changchun 130112,China)

机构地区：[1]中国农业科学院特产研究所,吉林长春130112 [2]吉林省中药材种植(养殖)重点实验室,吉林长春130112

出　　处：《特产研究》2024年第4期104-109,共6页Special Wild Economic Animal and Plant Research

基　　金：吉林省发改委产业技术研究与开发专项项目(2021C040-2);中国农业科学院特产研究所科技创新工程项目(CAAS-ASTIP-2021-ISAPS)。

摘　　要：为探明不同蛋白蛋黄复合保鲜材料对蓝莓的保鲜效果。本研究通过溶胶凝胶法制备6种蛋白蛋黄复合保鲜材料,采用涂膜保鲜方法对蓝莓进行保鲜,对保鲜后蓝莓失重率、腐烂率、外观品质及与衰老相关酶超氧化物岐化酶(Superoxide dismutase,SOD)和过氧化氢酶(Catalase,CAT)活性进行分析。结果表明,制备的6种复合保鲜材料均能延长蓝莓保鲜期,其中蛋白蛋黄、姜黄素和纤维素纳米晶复合保鲜材料组保鲜效果最佳,以期为姜黄素和纤维素纳米晶在蓝莓采后保鲜应用提供依据。To investigate the effect of different egg white yolk composite preservation materials on the preservation of blueberry.In this study,six egg white yolk composite preservation materials were prepared by a sol-gel method,and the blueberries were preserved by filmcoating method,and the weight loss rate,decay rate,appearance quality and aging-related enzymes SOD and CAT activities were analyzed.The results showed that six composite preservation materials can extend the preservation time of blueberries,among which the egg white yolk,curcumin and cellulose nanocrystal composite preservation material group has the best preservation effect,which would provide a reference for the application of curcumin and cellulose nanocrystals in the postharvest preservation of blueberry.

关 键 词：纤维素纳米晶 姜黄素 蓝莓 保鲜效果 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]